2 eggplants
1 red bell pepper, seeded and chopped
2 onions
2 cloves of garlic
1 cup of capers
1 cup of pitted green olives, chopped
Salt, black pepper, chopped parsley, vinegar, and olive oil to taste
2 eggplants
1 red bell pepper, seeded and chopped
2 onions
2 cloves of garlic
1 cup of capers
1 cup of pitted green olives, chopped
Salt, black pepper, chopped parsley, vinegar, and olive oil to taste
1
Cut the eggplant into cubes and sprinkle with salt
Let it sit for 20 minutes
2
Rinse the eggplant under cold running water, press gently with a spatula, and place in a refrigerator
3
Chop the red bell pepper
Finely chop the onion
Mince the garlic
Combine all three ingredients with the eggplant and add capers and olives
4
Season with salt, black pepper, and chopped parsley
Dress with vinegar and olive oil, and stir gently
5
Place in a medium oven for approximately one hour
6
Stir occasionally during cooking
Serve chilled.
